1-First Step: Prep the chicken and get the pan ready Start by patting the chicken tenders dry with paper towels. This helps the flour stick better and gives the chicken better color as it cooks. Sprinkle both sides with salt and pepper so the meat starts with a nice base of flavor. Then place the flour in a shallow bowl or plate for easy dredging.

2-Second Step: Coat the chicken lightly Dredge each chicken tender in the flour, turning to coat both sides. Shake off any extra flour so the coating stays thin and even. You want a light dusting, not a heavy crust. This step helps the sauce cling later and gives the chicken a slightly silky finish when it simmers in the glaze.

3-Third Step: Brown the chicken in butter Melt the butter in a large skillet over medium heat. Once the butter is hot and foamy, add the chicken tenders in a single layer. Cook for about 3 to 4 minutes per side, or until lightly browned. The chicken does not need to be fully cooked yet, since it will finish in the sauce.

4-Fourth Step: Build the sticky sauce In a small bowl, whisk together the chicken broth, vinegar, ketchup, granulated sugar, brown sugar, soy sauce, and chili garlic sauce. Keep whisking until the sugars begin to dissolve. Pour the mixture into the skillet with the chicken. Stir gently so the sauce coats everything evenly. If there are browned bits in the pan, scrape them up because they add a lot of flavor.

5-Fifth Step: Simmer until the sauce thickens Reduce the heat to medium-low and let the chicken simmer in the sauce for about 8 to 10 minutes. Turn the chicken once or twice during cooking so every piece gets coated. The sauce should bubble gently and reduce to a sticky glaze. If it starts thickening too fast, add a splash more broth or water to keep it moving.

6-Sixth Step: Check for doneness The chicken is ready when it reaches an internal temperature of 165°F and feels tender when cut into. The sauce should look shiny and cling to the chicken rather than pooling at the bottom of the pan. If you want the sauce a little thicker, let it cook for another minute or two with the heat low.

7-Final Step: Serve over hot rice Spoon the Sweet Spicy Sticky Chicken over bowls of hot cooked rice. Make sure to pour extra sauce from the pan over the top. The rice balances the sweet heat and turns the dish into a comforting meal. Serve right away while the sauce is glossy and warm.